The French Cook--Cream Puffs & Eclairs by Holly Herrick

Author:Holly Herrick
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2013-05-14T16:00:00+00:00

1 Master Recipe Sweet Choux Pastry

1/4 cup plus 1 tablespoon canned pumpkin purée

Egg wash: 1 egg yolk, splash of water, pinch of salt blended together

For the filling:

1 cup mascarpone cheese, room temperature

1/2 cup cream cheese, room temperature

1/4 cup powdered sugar

1 teaspoon vanilla extract

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1 teaspoon cognac

3 tablespoons whipping cream

Pinch of sea salt or kosher salt

1/4 cup finely chopped pecans

For garnishing:

1/4 cup powdered sugar

1 teaspoon ground cinnamon

Preheat oven to 425°F. Prepare Sweet Choux Pastry, whisking the pumpkin purée into the water and butter mixture to incorporate. Proceed with the pastry as otherwise directed. Pipe onto lined baking sheets according to “Piping Size How-To” for small choux. Brush each choux lightly with egg wash and bake for 20 to 25 minutes, or until puffed and golden brown. Turn off the oven, open the door, and let the pastry stand for 5 minutes. Remove choux to a cooling rack, and pierce the bottom of each gently with the tip of a knife. Let cool completely.

To prepare the filling, combine all of the ingredients, except the pecans, in a small bowl, blending well with a whisk until smooth. Fold in the pecans with a wooden spoon to combine. Cut the cooled, baked choux in half vertically with a serrated knife. To fill, either spread about 1 teaspoon of the filling into each with a small spatula or pipe in a small circular motion using a #863 star tip onto the bottom of each choux. Return the caps to their respective choux. Combine powdered sugar with cinnamon and garnish by sifting lightly over the top of each choux.

Suggested sauce pairing: These puffs are beautiful plain but would also be lovely seated in a pool of cool Crème Anglaise.

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